The protein cooking time listed in this recipe has been updated.
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Sundried Tomato Chicken with Roast Veg Fricassée
Sitting somewhere between a comforting stew and a saucy stir-fry, fricassée combines the best of both worlds. Stuff this one with free-range British chicken, fragrant rosemary, sweet sundried tomatoes and plenty of veg. Fluffy potatoes keep it filling.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 British Free Range chicken breast
- 80g sugar snap peas (use half)
- 40g sundried tomatoes (use half) (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 1 carrot (use half)
- 3 garlic clove
- 2 large potatoes
- 1 shallot (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 handful of fresh rosemary (use half)
Nutritional Information
Calories: 805
Protein: 55g
Carbs: 104g
Fat: 18g
Ingredients
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 80g sugar snap peas
- 2 British Free Range chicken breasts
- 1 carrot
- 1 shallot
- 1 handful of fresh rosemary
- 40g sundried tomatoes (Sun dried tomatoes, Sunflower oil, Wine vinegar, Salt, Capers, Garlic, Oregano, Chilli pepper, Parsley, Antioxidant: Ascorbic acid, Acidity regulator: citric acid)
- 2 large potatoes
- 3 garlic clove
Nutritional Information
Calories: 615
Protein: 50g
Carbs: 63g
Fat: 18g
Sundried Tomato Chicken with Roast Veg Fricassée
Sitting somewhere between a comforting stew and a saucy stir-fry, fricassée combines the best of both worlds. Stuff this one with free-range British chicken, fragrant rosemary, sweet sundried tomatoes and plenty of veg. Fluffy potatoes keep it filling.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the potatoes and carrot into 2cm cubes (peel optional). Halve the shallots lengthways. Halve the garlic cloves. Place all on a lined baking tray and toss with the sundried tomato paste, a pinch of sea salt and black pepper. Roast for 20-25 mins, turning halfway through, until soft and golden.
- Heat a frying pan with 1 tbsp oil on medium-high heat. Halve the chicken breasts and add to the pan. Cook for 5 mins, per side, until deep golden brown. Season with sea salt and black pepper.
- Dissolve the stock cube in a jug with 450ml hot water (225ml for 1 person). Add the stock to the pan, bring to a boil then simmer for 10 mins, until the liquid has reduced by half and the chicken is cooked. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Strip the rosemary from the stalks and finely chop. Halve the sundried tomatoes. Add the rosemary (to taste), sundried tomatoes and sugar snaps to the pan. Simmer for 2 mins, then stir in the roasted veg. Season with sea salt and black pepper.
- Serve the chicken fricassee in bowls.
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